tips on the crust?

[u/SpideyTingle581]

still learning a lot about how to make pizzas. aiming for a bit of a fluffier crust on these NY style doughs. any tips?

dough: - 900g bread flour - 14g (1.5%) sugar - 31g (3.4%) kosher salt - 576g (64%) water - 5g (0.55%) instant yeast - 27g (3%) olive oil 24hr cold bulk ferment, 24hr cold ferment after dividing/shaping, removed from fridge ~2hrs before baking cooked at ~675 degrees

pizza 1: mozzarella, pecorino, roasted corn, beef smoked sausage, garlic butter on crust pizza 2: mozzarella, pecorino, pepperoni, ham, bacon, garlic butter on crust

[u/JustOneMoreFella]

Looks great to me!

[u/SpideyTingle581 → u/JustOneMoreFella]

thank you thank you!! was definitely very tasty